cheese

HARD/SEMI HARD

Monte veronese maiga dop (cow)  // 8 verona, italy

Martell Double Gloucester  (cow)  // 12 gloucestershire, england

Trebbione pecorino (sheep)  // 10 tuscany, italy

Mons ossau iraty 12 month (sheep)  // 10 pyrenees - atlantiques, france

Tomma quattro latte  (donkey, cow, goat, sheep)  //12 lombardy, italy

Marechal meule entiere (cow)  // 12 vaud, switzerland

Rachel (goat, washed rind)  // 12 somerset, england

Occelli Testun al Barolo (Sheep/goat)  // 12 piedmont, italy

Cuise malt d’orzo & whiskey (cow/goat)  // 14 piedmont, italy

Hafod cheddar (cow)  // 12 lampeter, wales

SOFT/SEMI-SOFT

Brillat-savarin (cow)  // 10 normandy, france 

Brillat-savarin with truffle (cow)  // 12 burgundy, france 

Penny bu (buffalo)  // 12 bergamo, italy 

Fromage de meaux (brie, cow)  // 10 seine-et-meaux, france

Tomme de chevre (goat)  // 12 pays de la loire, france

Toma della rocca (cow, goat, sheep)  // 12 piedmont, italy

Brebirousse (sheep, washed rind)  // 12 rhone-alpes, france

Stinking bishop (cow, washed rind)  // 14 gloucestershire, england

 

BLUE

Colston basset shropshire blue (cow)  // 8 nottinghamshire, england

Harbourne blue (goat)  // 12 devon, england

Charlestons choice blue (sheep)  // 10 gippsland, australia 

Strathdon blue (cow)  // 10 tain, scotland

Crozier blue (sheep)  // 10 tipperary, ireland

“Mother, sister, cousin, stack that cheese.” – Lupe Fiasco, 2007